Cold January, Hot Chili.

Monday, 11 January 2010

We love food. But I’ll admit that most of the time our love for food manifests into eating out or ordering in. NYC provides endless food options that we rarely take the time to cook for ourselves. However, when we do, it’s great. It’s a wonderful feeling to eat a meal you made yourself and even better to do it with the one you love.

Last night Luke and I made an amazing chili. It started from a recipe online and then we added our own improvised touches. It turned out so well and amazingly delicious that I decided to share our special recipe!

Ingredients

1 lb ground chuck

1 lb ground turkey

1 can cherry tomatoes

1 can tomato sauce

1 can tomato juice

1 can kidney beans, drained and rinsed

1 can borlotti beans, drained and rinsed

1 can sweet corn, drained and rinsed

1 large chopped onion

1 chopped green bell pepper

1/8 teaspoon ground cayenne pepper

1/2 teaspoon white sugar

1/2 teaspoon ground oregano

1/2 teaspoon ground black pepper

1 teaspoon salt

1 1/2 teaspoons ground cumin

1/4 cup chili powder

2 chipotle peppers in adobo sauce (from a can) chopped

Directions

Place ground chuck and turkey in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.